Real Recipes From Real Home Cooks ®

joy of cooking pumpkin pie

(1 rating)
Recipe by
Julie Madawi
Clermont, FL

This has been my "go to" pumpkin pie recipe for almost forty years! I have enhanced it by adding fresh pumpkin puree along with freshly grated nutmeg to make it extra special. My family would have a fit if this pie wasn't on the Thanksgiving sideboard every year!

(1 rating)
yield 6 to 8
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For joy of cooking pumpkin pie

  • 1 box
    pillsbury refrigerated pie crusts
  • 2 c
    pumpkin, canned or cooked - see directions
  • 1 1/2 c
    milk, evaporated or cream
  • 1/4 c
    brown sugar, firmly packed
  • 1/2 c
    white sugar
  • 1/2 tsp
  • 1 tsp
  • 1/2 tsp
  • 1/4 tsp
    nutmeg, grated or allspice
  • 1/8 tsp
    clove, ground
  • 2
    eggs, slightly beaten
  • whipped cream, sweetened

How To Make joy of cooking pumpkin pie

  • 1
    If planning on using fresh pumpkin puree, prepare the night before. Place whole pumpkin on foil-lined baking sheet, pierce several times with a paring knife or fork. Bake at 350 degrees until skin pierces easily with a fork and the flesh is tender, approximately 60-90 minutes.
  • 2
    Once tender, remove from oven and let cool. Remove the shell, seeds and strings, then place the cooked flesh in a food processor or blender puree until smooth. Refrigerate.
  • 3
    Preheat oven to 425 degrees.
  • 4
    Combine the sugar, salt, and spices in a large bowl and blend together using a fork. Measure and add pumpkin pulp, evaporated milk, and eggs; mix until well blended.
  • Two pie crusts stacked together before rolling out slightly to fit a large, nine-inch pie pan.
    Line large pie pan with two crusts that have been rolled out to 11 inches to fit the pie pan, crimp the edges. Pour pumpkin pie mixture into the pie crust.
  • 6
    Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees, rotate pies in the oven, and cover the pie edges with a pie crust shield. Continue baking for another 45 minutes or longer until the edge of the pie reaches 205 degrees, and the center reaches 195 degrees.
  • 7
    Remove the pie from the oven and allow to cool on a rack; store in the refrigerator when cool.
  • 8
    Serve with sweetened whipped cream, if desired.
  • 9
    NOTES: Makes one, 9-inch Single-Crust Pie. I always double this recipe and make two large pumpkin pies. I like to make my own pumpkin puree and I also grate my own nutmeg and make sure to get the best cinnamon and ginger I can get my hands on.